Kajian pengaruh hidrolisis asam terhadap karakteristik gula palma cair
SRI WINDARWATL F34101025.Study on the Influence o f Acid Hydrolysis to the
Liquid Palm Sugar Characteristics. Supervised by Titi Candra s u n h i . 2006.
.
SUMMARY
Sugar is one of Indonesian main comodity even in the household and industry.
In 2004, national demand o f sugar reached 3.4 million tons whereas domestic sugar
production just recovered 60% from the demand. Utilization o f non-cane sugar
resources f?om palm plantation is one solution to overcome the lack o f sugar.
Prospective sugar producing palms in Indonesia are toddy, nipa, coconut and
sugar palm. These plants scatered in Indonesia and. the sap tapped from these
inflorescences would be processed to be palm sugar. Recently, palm sugar was
produced in home industry level with simple technology as uluefined sugar o r
jaggery form. The limitation of this form is its hygroscopic characteristic and for
industrial application, these sugars had to be redissolved and purif.ed to remove the
impurities.
Liquid palm sugar is one of invention to increase the palm sugar added value as
industrial raw material. But there's a problem in liquid palm sugar production, the
high concentration of sucrose let the product recrystallized during storage. Sucrose
breakdown into &cox and Fructose, is called inversion, is needed to solve the
problem. One method to produce invert sugar is by acid hydrolysis, whereas the type
of acid and its concentration have to determine in order to produce liquid palm sugar
with sufficient amount of invert sugar so the problem in high density liquid palm
sugar production could be solved.
This research was dividing into tho steps, which are preliminary research and
the main research. Preliminary research consist of two parts where the first one is
palm jaggery characterization. The aim o f this part is to characterize the quality o f
jaggery produced by home industry. The characteristics of palm sugar were analyzed
the chemical composition and sensory evaluation. Moisture content of palm sugar
were ranged of 5.6-9.27 %(wb), ash content of 1.98-2.6 %(db), fat content of 0.574.62 %(db), protein content of 0.74-2.25 %(db), insoluble materials content of 0.573.17 %(db), reducing sugar o f 2.25-14.27 %(db) and sucrose content of 63.78-95.81
%(db). Parts o f palm sugar especially for ash content and sucrose were not fulfilled
the standard o f S M 01-3743-1995. .
The second part in preliminary research was to determine the type o f acid used
in hydrolysis process and compare coconut and sugar palm hydrolysis. This research
was divided into three step of experiments. The first was sugar cane hydrolysis using
two types of acid, i.e. HCI 0.01% (heating at 70°C. 9 0 minutes) and tartaric acid
0.1% (heating at 90°C, 30 minutes), and the second was palm sugar hydrolysis with
HC1 0.02% and tartaric acid 0.15%. The third one was comparing the palm sugar
sources (coconut and sugar palm) in acid hydrolysis, which had been determined in
the previous step. The produds were analyzed to the degree of hydrolysis and
decreasing of total.sugar amount.
The result showed that at the first step, according tcj the degree o f hydrolysis
value, tartaric acid was gave higher value compared with hydrochloric acid. But in
the second step, hydrochloric acid was produced higher value for the degree of
hydrolysis and lower value for decreasing of total sugar amount. ~ c c o r d i n gto these
Liquid Palm Sugar Characteristics. Supervised by Titi Candra s u n h i . 2006.
.
SUMMARY
Sugar is one of Indonesian main comodity even in the household and industry.
In 2004, national demand o f sugar reached 3.4 million tons whereas domestic sugar
production just recovered 60% from the demand. Utilization o f non-cane sugar
resources f?om palm plantation is one solution to overcome the lack o f sugar.
Prospective sugar producing palms in Indonesia are toddy, nipa, coconut and
sugar palm. These plants scatered in Indonesia and. the sap tapped from these
inflorescences would be processed to be palm sugar. Recently, palm sugar was
produced in home industry level with simple technology as uluefined sugar o r
jaggery form. The limitation of this form is its hygroscopic characteristic and for
industrial application, these sugars had to be redissolved and purif.ed to remove the
impurities.
Liquid palm sugar is one of invention to increase the palm sugar added value as
industrial raw material. But there's a problem in liquid palm sugar production, the
high concentration of sucrose let the product recrystallized during storage. Sucrose
breakdown into &cox and Fructose, is called inversion, is needed to solve the
problem. One method to produce invert sugar is by acid hydrolysis, whereas the type
of acid and its concentration have to determine in order to produce liquid palm sugar
with sufficient amount of invert sugar so the problem in high density liquid palm
sugar production could be solved.
This research was dividing into tho steps, which are preliminary research and
the main research. Preliminary research consist of two parts where the first one is
palm jaggery characterization. The aim o f this part is to characterize the quality o f
jaggery produced by home industry. The characteristics of palm sugar were analyzed
the chemical composition and sensory evaluation. Moisture content of palm sugar
were ranged of 5.6-9.27 %(wb), ash content of 1.98-2.6 %(db), fat content of 0.574.62 %(db), protein content of 0.74-2.25 %(db), insoluble materials content of 0.573.17 %(db), reducing sugar o f 2.25-14.27 %(db) and sucrose content of 63.78-95.81
%(db). Parts o f palm sugar especially for ash content and sucrose were not fulfilled
the standard o f S M 01-3743-1995. .
The second part in preliminary research was to determine the type o f acid used
in hydrolysis process and compare coconut and sugar palm hydrolysis. This research
was divided into three step of experiments. The first was sugar cane hydrolysis using
two types of acid, i.e. HCI 0.01% (heating at 70°C. 9 0 minutes) and tartaric acid
0.1% (heating at 90°C, 30 minutes), and the second was palm sugar hydrolysis with
HC1 0.02% and tartaric acid 0.15%. The third one was comparing the palm sugar
sources (coconut and sugar palm) in acid hydrolysis, which had been determined in
the previous step. The produds were analyzed to the degree of hydrolysis and
decreasing of total.sugar amount.
The result showed that at the first step, according tcj the degree o f hydrolysis
value, tartaric acid was gave higher value compared with hydrochloric acid. But in
the second step, hydrochloric acid was produced higher value for the degree of
hydrolysis and lower value for decreasing of total sugar amount. ~ c c o r d i n gto these